If you’re searching for a biscuit recipe that’s incredibly buttery, golden on the outside, and perfectly fluffy on the inside, look no further than Butter Swim Biscuits. These Southern-style biscuits are baked in a pool of melted butter, creating crisp edges and a tender, cloud-like center that’s pure magic. Whether served with breakfast, dipped in gravy, or alongside your favorite dinner, Perfectly Fluffy Butter Swim Biscuits will quickly become your go-to comfort bake.
Ingredients
2 ½ cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 ½ tsp salt
1 ¾ cups buttermilk
½ cup (1 stick) unsalted butter, melted
Substitutions
Buttermilk: Use regular milk mixed with 1 tbsp lemon juice or white vinegar as a homemade substitute.
Unsalted butter: Salted butter works too—just reduce added salt by ½ tsp.
All-purpose flour: Can be swapped with self-rising flour (omit baking powder and salt if using it).
Gluten-free option: Use a 1:1 gluten-free baking flour blend.
How to Make Perfectly Fluffy Butter Swim Biscuits
Preheat your oven to 450°F (230°C).
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
Pour in buttermilk and stir just until combined. Do not overmix.
Pour melted butter into an 8×8 or 9×9 inch baking dish.
Spoon biscuit dough directly into the dish and gently spread it out to the edges.
Score the dough into 9 squares using a butter knife.
Bake for 20–25 minutes, or until golden brown on top and set in the middle.
Let rest for 5 minutes before serving.
Mix-ins
Add shredded cheddar and chopped chives for cheesy biscuits.
Mix in cooked crumbled bacon for a savory twist.
For a touch of sweetness, stir in 1 tbsp honey or a pinch of cinnamon and sugar.
Recipe Tips
Use cold buttermilk to help keep the dough tender.
Do not overmix the dough—stir just until moistened.
Scoring the dough before baking helps guide cutting after it bakes.
Let the biscuits rest in the pan after baking so the butter absorbs fully.
Storage
Store leftover Butter Swim Biscuits in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
Reheat in the oven or toaster oven at 350°F until warm.
Freeze baked biscuits for up to 2 months—wrap individually and store in a zip-top bag.
Recipe Variations
Sweet Butter Biscuits: Add 2 tbsp sugar and a splash of vanilla for dessert-style biscuits.
Garlic Herb Butter Swim Biscuits: Stir garlic powder and dried herbs into the dough and the melted butter.
Mini versions: Use a muffin tin for individual servings with crispy edges.
FAQs
What are butter swim biscuits?
They are biscuits that are baked in a layer of melted butter, giving them a crispy bottom and edges with a fluffy, soft center.
Can I make these without buttermilk?
Yes! Just mix 1 ¾ cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Why are they called “swim” biscuits?
Because they literally bake while “swimming” in melted butter, which creates their unique texture.
Can I double the recipe?
Absolutely. Use a 9×13 baking dish and double all ingredients. Add a few extra minutes to baking time as needed.
